STRAWBERRY RHUBARB CRISP

Rhubarb “anything” is a popular dish in the UK—where my mother is from—but less so in the US. Rhubarb pies, jams, candies, etc. But it wasn’t until I was an adult that I tasted rhubarb and began using it as an ingredient during my baking sprees. It’s the perfect summery dessert, both sweet and tart!

-Brittany Lloyd

Ingredients

RHUBARB LAYER

1 lb sliced strawberries (about 3 cups, measured after you slice them)

1 lb sliced rhubarb

¾ cup white sugar

3 tablespoons cornstarch

2 tablespoons lemon juice, freshly squeezed

1 teaspoon vanilla extract

Directions

Preheat the oven to 350F degrees.

CRISP LAYER

¾ cup all-purpose flour

¾ cup light brown sugar

¾ cup quick cooking oats

½ teaspoon cinnamon

¼ teaspoon salt

2/3 cup melted butter

In a large bowl, stir together the sliced strawberries, sliced rhubarb, sugar, cornstarch, lemon juice and vanilla extract so that the fruit is evenly coated. Set aside.

In a medium bowl, stir together the flour, sugar, oats, cinnamon and salt.

Stir in the melted butter. It should feel like wet sand and form crumbles/chunks if you squeeze it in your fist. Using a slotted spoon, spoon the strawberry rhubarb mixture into a 9x9 inch ceramic pan. Do not add the juice from the bottom of the bowl.

Crumble the oatmeal topping over top.

Cover the dish lightly with aluminum foil.

Bake for 30 minutes, covered.

Remove the aluminum foil and bake for an additional 20-25 minutes, or until the top is golden brown.

Allow to cool for at least 15 minutes before serving.

Serve topped with vanilla ice cream and enjoy!